Vegan Sweet Chili Soy Noodle Salad
with Miso Mushrooms, Pickled Carrots, Cucumber & Peanuts
- Soy
- Wheat
- Peanuts
This bowl, a riff on Vietnamese bùn (cold rice noodles loaded with toppings), is a study in delightful contrasts: hot and cold, crunchy and chewy, spicy and tangy—it’s truly a party for your taste buds! We start with cool, bouncy rice noodles, top them with garlicky miso sautéed mushrooms for meaty umami-ness, quick pickled carrots for tang and crunch, and cucumber for refreshing juiciness. Then we sprinkle everything with salty peanuts, drizzle with sweet chili soy sauce, and finish with a squeeze of fresh lime juice. Who doesn’t want an invite to this party?!
Ingredients
3.5 ounce
Vermicelli Noodles
4 ounce
Shredded Carrots
5 teaspoon
Rice Wine Vinegar
1 ounce
Sweet Thai Chili Sauce
8 ounce
Button Mushrooms
4 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
1 unit
Mini Cucumber
1 unit
Miso Sauce Concentrate
(Contains: Soy)
1 unit
Lime
1 teaspoon
Garlic Powder
½ ounce
Peanuts
(Contains: Peanuts)
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Sugar
Nutrition Values
Utensils
Cooking Steps
• Bring a small pot of water to a boil over medium-high heat. Wash and dry produce. • Once water is boiling, add noodles to pot; cook, stirring occasionally, until tender, 4-6 minutes. Drain and thoroughly rinse noodles under cold water.
• Quarter lime. Quarter mushrooms (skip if your mushrooms are pre-sliced!). Trim and halve cucumber lengthwise; cut on a diagonal into ½-inch pieces. Season cucumber with a small pinch of salt.
• In a small bowl, whisk together miso sauce concentrate, garlic powder, half the soy sauce, 1½ TBSP sugar, and juice from one lime wedge (3 TBSP sugar and juice from two lime wedges for 4 servings). Set aside.
• In a medium microwave-safe bowl, combine vinegar, 1½ TBSP sugar, ¼ tsp salt, and juice from one lime wedge (3 TBSP sugar, ½ tsp salt, and juice from two lime wedges for 4 servings) until sugar and salt are dissolved. Add carrots and toss to combine. • Cover with plastic wrap and microwave for 1 minute. Refrigerate until ready to serve.
• Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned, 3-4 minutes. • Add miso mixture and cook, stirring occasionally, until mushrooms are coated and sauce has slightly reduced, 1-2 minutes more. • While mushrooms cook, wipe out bowl used for miso mixture. In same bowl, combine chili sauce and remaining soy sauce.
• Divide drained noodles between shallow bowls. Top with mushrooms, pickled carrots (draining first), and seasoned cucumber in separate sections. • Sprinkle everything with peanuts and drizzle with as much sweet chili soy sauce as you like. Serve with remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the sweet and savory combo, though some found it too salty; consider reducing soy sauce and boosting chili and lime 🌶️.
- Ease of prep: Quick and easy to prepare, but some noted it took longer than the recipe suggested.
- Suggestions: Try adding protein like tofu or edamame for a more filling meal. Consider serving the noodles warm instead of cold.
- Portions: Generous portion size for the calorie count, though a few wished for larger servings.
- Texture: Customers loved the crunchiness and fresh vegetables, creating a nice contrast with the noodles.
Reviews from our home cooks
We made this when we had friends over and also made the avocado toast breakfast recipe. Together they made a nice vegetarian meal for 7. We modified this recipe for the kids, let them have unpickled carrots, or no mushrooms or no nuts. Kind of like a Taco Tuesday 'make your own bowl' kind of meal.
I would say maybe give 2 packs of the Thai sweet chili sauce instead of 1 if you're going to mix it with the whole pack of soy sauce, but was still delicious!
This noodle salad was awesome! I customized it with shrimp and crushed red pepper for a kick!
Delish! And none of us are vegans. Love the miso mushrooms, especially.
I want to make this again BUT I feel like the recipe called for too much soy sauce. Maybe reduce the amount in the soy chili sauce. There was not enough chili and it was too salty.
This was great, but definitely took longer to prep than the recipe said. At least 15 min prep and 25 or more total.
Light and healthy. LOVED that the noodles were gluten free. The mushrooms were yummy!
I'm trying to become a vegan and my husband eats meat, but we both liked the tastiness of this dish. Ty!
Lots of flavor! One of my favorites. The kids said it tasted just like when they go to the restaurant.
A lot of food for only 470 calories. I enjoyed the freshness of it. Although flavorful, it wasn't my absolute favorite meal so giving it 3 stars. But still pretty good.
